Ingredients
1/2 cup butter-flavored shortening1 cup sugar1 large egg, room temperature1-1/2 teaspoons lemon extract1/2 cup sour cream1 teaspoon grated lemon zest2-3/4 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon saltFROSTING:1-1/2 cups confectioners’ sugar6 tablespoons butter, softened3/4 teaspoon lemon extract3 drops yellow food coloring, optional3 to 4 tablespoons 2% milkYellow colored sugar, optional
Preparation
In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and extract. Stir in sour cream and zest. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well. Divide dough into 3 balls; cover and refrigerate for 3 hours or until easy to handle.
Preheat oven to 375°. Remove 1 portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets.
Bake until edges are lightly browned, 6-8 minutes. Remove to wire racks to cool.
For frosting, in a small bowl, combine confectioners’ sugar, butter, extract, food coloring if desired and enough milk to achieve spreading consistency. Frost cookies; sprinkle with colored sugar if desired.
